Have You Tried Caroline's Amazing 7 Layer Caramel Cake?
Decorating By andpotts Updated 20 Apr 2014 , 10:37pm by vonscakes87
lol I thought you were going to post the recipe. 
I saw the movie but don't remember the cake...
Where is that recipe located??? I just searched the recipes...and to my dismay!!!! It wasnt there !!!Please share where to find this recipe
Thankyou! Christina
You cannot tempt cake people with a luscious 7 layer caramel cake and not have access to a recipe!! C'mon, don't make me have to come over there!!!! lolol We must all REALLY love caramel.
I clicked on her blog and than on the link to this cake and there is no recipe....the cake is sold for $48.
http://www.carolinescakes.com/Seven-Layer-Caramel-Cake/productinfo/CA/
I'd rather have the recipe and make it myself.
OH NOW I FEEL BETTER - A PICTURE OF A CAKE I CAN'T HAVE!!!
Sorry 
You can make one...there's a great caramel icing recipe in the mudcake scratchoff thread in the cake decorating forums. I"ll go get it for you and post it here.
Ok here's the recipe...it's titled white chocolate mudcake but the member who submitted the recipe later stated that it's a caramel mudcake. Anyway, the icing recipe is included at the end. I made the cake but didn't think it was anything special...but the icing is really good. Add 1/2 tsp of kosher salt to it for a salted caramel icing and use it with your own cake recipe.
Sorry to hi-jack this thread OP but you left all of us craving a caramel cake recipe
WHITE CHOCOLATE MUD CAKES: *(Caramel mudcake)
Recommended by FrecklesCakes
Ingredients
250g unsalted butter, chopped
200g white chocolate, chopped coarsely
2¼ cups (450g) firmly packed brown sugar
1½ cups (375ml) water
2 cups (300g) plain flour
2/3 cup (100g) self-raising flour
1 teaspoon vanilla essence
3 eggs, beaten lightly
Caramel Frosting
125g butter, chopped
3/4c - 1 cup (200g) firmly packed brown sugar
1/3 cup (80ml) milk
1½ cups (240g) icing sugar mixture
Directions
1. Preheat oven to slow (150°C/130°C fan-forced). Grease deep 22cm-round cake pan; line base and side with baking paper, extending paper 5cm above edge of pan.
2. Combine butter, chocolate, sugar and the water in medium saucepan; stir over low heat until mixture is smooth. Transfer mixture to large bowl; cool 15 minutes. Whisk in flours, then essence and eggs.
3. Pour mixture into prepared pan; bake in slow oven about 2 hours. Stand in pan 10 minutes; turn onto wire rack to cool.
4. Place cake, top side up, on serving plate; spread cold cake with caramel frosting.
CARAMEL FROSTING
Melt butter in small saucepan. Stir in brown sugar and milk; bring to a boil. Reduce heat; simmer, uncovered, 3 minutes, cool. Gradually stir in icing sugar until frosting is of spreadable consistency.
Ok here's the recipe...it's titled white chocolate mudcake but the member who submitted the recipe later stated that it's a caramel mudcake. Anyway, the icing recipe is included at the end. I made the cake but didn't think it was anything special...but the icing is really good. Add 1/2 tsp of kosher salt to it for a salted caramel icing and use it with your own cake recipe.
Sorry to hi-jack this thread OP but you left all of us craving a caramel cake recipe
WHITE CHOCOLATE MUD CAKES: *(Caramel mudcake)
Recommended by FrecklesCakes
Ingredients
250g unsalted butter, chopped
200g white chocolate, chopped coarsely
2¼ cups (450g) firmly packed brown sugar
1½ cups (375ml) water
2 cups (300g) plain flour
2/3 cup (100g) self-raising flour
1 teaspoon vanilla essence
3 eggs, beaten lightly
Caramel Frosting
125g butter, chopped
3/4c - 1 cup (200g) firmly packed brown sugar
1/3 cup (80ml) milk
1½ cups (240g) icing sugar mixture
Directions
1. Preheat oven to slow (150°C/130°C fan-forced). Grease deep 22cm-round cake pan; line base and side with baking paper, extending paper 5cm above edge of pan.
2. Combine butter, chocolate, sugar and the water in medium saucepan; stir over low heat until mixture is smooth. Transfer mixture to large bowl; cool 15 minutes. Whisk in flours, then essence and eggs.
3. Pour mixture into prepared pan; bake in slow oven about 2 hours. Stand in pan 10 minutes; turn onto wire rack to cool.
4. Place cake, top side up, on serving plate; spread cold cake with caramel frosting.
CARAMEL FROSTING
Melt butter in small saucepan. Stir in brown sugar and milk; bring to a boil. Reduce heat; simmer, uncovered, 3 minutes, cool. Gradually stir in icing sugar until frosting is of spreadable consistency.
Is there any way you can convert these measurements to standard (or what we Americans use?) Please?
I'm in the US too...I used the weight measurements instead of volume and it worked fine.
That's what our Aussie friend's instructed us to do.
I'm in the US too...I used the weight measurements instead of volume and it worked fine.
That's what our Aussie friend's instructed us to do.
Okay but what's a 150 C fan forced?
You know what... that cake's interior looks very similar to a Southern New Orleans Doberge cake. You can get them with the caramel frosting or chocolate. They usually have a poured frosting as a "top coat" and 7 layers. They are wonderful.
We saw "The Help" and loved it. Great movie. It made us laugh one minute, then cry the next. 
-Debbie B.
I'm in the US too...I used the weight measurements instead of volume and it worked fine.
That's what our Aussie friend's instructed us to do.
Okay but what's a 150 C fan forced?
Fan forced is a convection oven and 150 deg C is equal to 300 deg F.
If you don't have a convection oven bake at 325 deg
HTH
Thank you so much, Andrea!
I have worked so hard to stick to the true, original Caramel Icing
that was before 'powdered sugar' was even invented.
That ole sugar has a personality of its own, so we have learned
to be very, very careful. We just want to be true and authentic to
the old, original recipes................Caroline
Quote:
As a general rule of thumb Celsius baking temperatures are _about_ half of Fahrenheit. This isn't a perfect conversion but it works well enough for the range of temps you'd used for baking.
150C will be 300F.
Fan-forced means convection.
Ingredients
250g unsalted butter, chopped
200g white chocolate, chopped coarsely
2¼ cups (450g) firmly packed brown sugar
1½ cups (375ml) water
2 cups (300g) plain flour
2/3 cup (100g) self-raising flour
1 teaspoon vanilla essence
3 eggs, beaten lightly
Caramel Frosting
125g butter, chopped
3/4c - 1 cup (200g) firmly packed brown sugar
1/3 cup (80ml) milk
1½ cups (240g) icing sugar mixture
Directions
1. Preheat oven to slow (150°C/130°C fan-forced). Grease deep 22cm-round cake pan; line base and side with baking paper, extending paper 5cm above edge of pan.
Most of it is in American measurements.
250 grams butter = 1 cup.
125 grams butter = 1/2 cup.
200 grams chocolate. Hmm... 200 grams is about 7 ounces by weight. If you're measuring by volume, I'd probably try 3/4 cup chopped-up chocolate, since it's clear you're meant to have less chocolate than butter.
plain flour is all purpose flour
self-raising flour is self-rising flour
Icing sugar (as someone else said) is just powdered sugar.
Vanilla essence refers to higher quality/"pure" vanilla extract.
150°C/130°C fan-forced. That would be about 300F, or 260F if using a convection oven.
a 22cm pan is between 8" (20cm) and 9" (23cm), but 23cm is closer to 9". 5cm = 2", so I'd guess the collar should be 3 or 4 inches tall (to reach 2" above the top of the pan).
i found this formula to help me figure out how to convert Celsius to Fahrenheit...
Celsius degrees x 9/5 + 32= Fahrenheit degrees
example: 37 degrees Celsius x 9
5 + 32 = 98.6 degrees F
hope this helps(i have it written down in my handwritten cookbook i have!)
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